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  1. 1

    Development of loaf bread from cassava starch-wheat flour composite by De la Cuesta, Jocelyn C.

    Published 1978
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  2. 2

    Sensory characteristics of instant noodles manufactured with rice-mungbean and cassava starch by Felizardo, Ma. Karina C.

    Thesis


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  3. 3

    Comparative cooking performance of rice-cassava starch vs. malagkit in ma-chang by Viceral, Zaida Bandoja

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  4. 4

    Characterization of pugelatinized cassava starch by Dy-Liacco, Estella Paula E.

    Published 1993
    Thesis


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  5. 5

    A comparative study of the functional properties of acid modified cassava and waxy maize starch by Mooney, Caroline Banzon

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  6. 6

    Utilization of rice mungbean flour and cassava starch in instant noodles by Mineses, Ma. Charma Sinson

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